Classic Eggs Benedict
A perfectly crafted Eggs Benedict featuring poached eggs on toasted English muffins with creamy hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Brunch
- Method: Poaching and Baking
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 2 English Muffins, split and toasted
- 4 slices Canadian Bacon, cooked until golden
- 4 large Eggs, for poaching
- 1 tablespoon White Vinegar, for poaching the eggs
- 1/2 cup Butter, melted (for the hollandaise sauce)
- 3 large Egg Yolks
- 1 tablespoon Lemon Juice, freshly squeezed
- A pinch of Cayenne Pepper, for flavor
- Salt & Pepper, to taste
Instructions
- Start by poaching the eggs. Fill a pot with water, add the white vinegar, and bring it to a gentle simmer. Crack the eggs into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Carefully remove the eggs with a slotted spoon and let them drain on paper towels.
- Prepare the hollandaise sauce. In a separate bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place this bowl over a pot of simmering water (double boiler) and slowly whisk in the melted butter until the mixture thickens and becomes creamy. Add cayenne pepper and season with salt and pepper to taste.
- Assemble your dish. Take a toasted half of the English muffin, lay a slice of Canadian bacon on top, and carefully position the poached egg above it. Drizzle generously with the hollandaise sauce.
- Serve immediately, repeating the process for remaining muffins.
Notes
For best results, serve with fresh herbs and pair with light salad or roasted potatoes.